Chicken Wellington

This is an easy recipe that looks stunning when served to guests. You can skip the decorative shapes if you wish and it will still look great. I used christmas trees, snowmen, reindeer, etc...you get the picture. You could customize it for any holiday. It really makes a great presentation and tastes great, too!

Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.

With remaining pastry, using a small cookie cutter, cut out decorative shapes.

Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.

Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.

TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.